Veal with small artichokes

This tender veal and artichoke stew brings together slow-cooked veal, golden caramelized onions, and warm spices like allspice and cinnamon for a rich Mediterranean flavor. Fresh artichoke hearts are added toward the end of cooking, giving the dish a delicate, earthy finish. Simmered until the meat is soft and the sauce silky, this comforting veal stew is perfect for a wholesome family dinner or an elegant weekend meal.

Prep

25 min

Bake

55m

Total

80 min

Serving

6 people

Recipe Type

Meat

Ingredients

600 g veal for blanquette (shouIder, breasts)
4 bunches of small artichokes (not in can)
3 large onions
1 tsp allspice
Olive oil
1 cinnamon stick

Instructions

Fry the meat in 2 tbsp of olive oil and put aside in another dish.
In the same pan, slowly fry the sliced onions until golden.
Add the meat, the allspice and the cinnamon. Season with salt and pepper.
Cover with water and simmer on medium heat for 45 min.
Prepare the artichoke hearts: discard the leaves and hair and put the remaining part in a cold water bowl with lemon juice.
Remove the artichokes from the bowl and add them into the pan 15 min before serving. The sauce should be smooth. Otherwise, add a little bit of water.